Tastes Of India: Diving Into The Oldest Surviving Cuisine Of Kanada Culture
The cooking method used in Karnataka makes liberal use of curry leaves, native spices, and coconut oil. Ghee is also utilised in cooking, usually during festive holidays and special occasions.
New Delhi: Karnataka's state cuisine is one of the oldest surviving Kanada cuisines. Rice, lentils, and wheat/jowar Rotis are the main ingredients, along with rich, spicy curries. Karnataka's cuisine also incorporates characteristics from neighbouring states like Tamil Nadu, Kerala, and Maharashtra.
The cuisine is abundant in both vegetarian and non-vegetarian foods. Idli-Vada sambhar, Vangi bath, Akki roti, and Bisi Bele Bath are some of the most popular foods. Udupi food from Udupi and Mysore is popular among locals and visitors alike and has now permeated numerous cultures in and around Karnataka.
The food is served in Karnataka on a banana leaf and is known locally as Kannadiga Oota. Uppu (salt), pickles, Palya (vegetable side dish), Raita or gojju (vegetable cooked in tamarind juice), desserts, fried dishes, Thovve (cooked dal), huli (a thick broth of lentils and vegetables), Chitranna (rice-based dish), plain rice, and ghee are typically served in order starting from the top right side of the leaf.
While the cuisine does incorporate some elements from its neighbouring states, the majority of Karnataka's specialities are prepared with local ingredients. The cooking method used in Karnataka makes liberal use of curry leaves, native spices, and coconut oil. Ghee, or clarified butter, is also utilised in cooking, usually during festive holidays and special occasions.
Here are a few delectable dishes from the state:
1. Kundapura Koli Saaru:
A renowned chicken curry dish in the coastal region of Mangalore is Kundapura Koli Saaru. Onion, garlic, ginger, and other spices are combined with coconut milk to make the curry's gravy. This curry goes well with neer dosa, roti, or even rice.
2. Patrode:
A distinctive delicacy from coastal Karnataka called patrode is created from colocasia leaves. In Coastal Karnataka, colocasia leaves proliferate copiously next to water streams. For use in Patrode, the leaves are carefully chosen- those that are neither too young nor too mature.
After cleaning a few colocasia leaves, a layer of rice flour, urad dal that has already been spiced, tamarind, and jaggery is spread over the leaves. A mixture of rice flour and leaves is placed on top of one another. The leaves are then coiled and steam cooked in big containers.
3. Mysore Pak:
In India, the simple but well-known sweet known as Mysore Pak is fairly common. Besan (gram flour), ghee, and sugar are the only ingredients required to make Mysore Pak. Because of the besan and ghee, the texture of the dessert feels rich.
4. Mangalore Fish Curry:
Being a coastal town, Mangalore gets a bountiful catch of seafood which is then distributed across the states and thus, has its own unique fish recipe. Mangalore fish curry is prepared from grated coconut along with other spices. The curry is also a little high in spice and goes well with boiled white rice.
5. Mangalorean Biryani:
Mangalorean Biryani can be made with or without meat. The masala paste used in the preparation of the biryani is what gives it its Mangalorean flavour. The paste includes Coconut, coriander, cardamom, fennel, clove, ginger, dried red chilli, garlic, and cumin seeds. This mixture is crushed up to create a thick orange-coloured paste. Then, after being sautéed, the rice is combined with the vegetables. Rasam or curd are given with Mangalorean biryani.
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